Step 2

Step 3

Prepare and position overlays for round cakes. For overlays, tint 48 oz. fondant ivory; roll out 1/8 in. thick. Turn 6 in. pan bottom side up and cover with a cut-to-fit waxed paper circle. Cut a 10 in. fondant circle and gently smooth over waxed paper and down sides of pan. Use pattern to cut scallops. Carefully lift fondant from waxed paper and pan and position overlay on 6 in. tier; smooth. Repeat for 8 in. tier using 12 in. fondant circle. Attach gold dots, about 3/8 in. apart, using dots of icing.

Step 4

Cut fondant for top of petal cake using lip of pan as a guide; position on cake, trimming edges if needed to fit. For side diamonds, roll out remaining ivory fondant 3/16 in. thick. Place on imprint mat and roll over once to
imprint design. Use pattern to cut 8 diamonds. Attach to cake sides using dots of icing; position top points at petal indentations. Attach blossoms where side points meet. Stack tiers on prepared base. Pipe tip 5 bead bottom borders. Arrange bouquet of roses, stephanotis and leaves, securing with florist tape. Trim wire ends as needed and insert into flower spike, securing with extra fondant if needed. Insert spike into cake top. Trim straws to 8 in. and slide onto ends of 50th pick; insert into cake above bouquet.